Prep Time 10 Minutes
Cook Time 15 Minutes
Serves 4
Method

  1. Brown the chicken fillets (6 min per side) until golden.

  2. To prepare the pickled red onions: boil the vinegar and honey then remove from heat.

  3. Submerge sliced red onions in the hot liquid.

  4. Spread SAINT AGUR® Blue Crème on the tortillas and add the pieces of chicken, rocket, corn kernels, and the cooled pickled red onions.

  5. Roll tortilla wrap and cut in half.

INGREDIENTS

SAINT AGUR® Blue Crème: 1 tub

Chicken fillets: 2

Corn: 1 ear

Red onion: 1 large

White wine vinegar: 100ml

Honey: 50g

Rocket: 50g

Tortillas: 4

View Method

Recipe Method

  1. Brown the chicken fillets (6 min per side) until golden.

  2. To prepare the pickled red onions: boil the vinegar and honey then remove from heat.

  3. Submerge sliced red onions in the hot liquid.

  4. Spread SAINT AGUR® Blue Crème on the tortillas and add the pieces of chicken, rocket, corn kernels, and the cooled pickled red onions.

  5. Roll tortilla wrap and cut in half.

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